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New Collection Of Midweek (Part 1) - Beetroot and broad bean salad, Lamb kofta with tzatziki

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Beetroot and broad bean salad

Description: Beetroot and broad bean salad

Sweet and earthy roasted beetroot mixed with slightly nutty broad beans – both storehouses of nutrients – is a match made in heaven.

Serves 2 Easy/Prepare ahead; Preparation: 15 minutes; Cook: 45 minutes

Ingredients                     

·         500g (1lb 2oz) raw beetroot, peeled and sliced into small wedges 2tbsp olive oil

·         1/3 pack fresh thyme, leaves picked

·         250g (9oz) broad beans

·         3tbsp red wine vinegar

·         4 spring onions, finely sliced

·         50g (2oz) mixed baby leaves

·         100g (4oz) feta, crumbled

Directions

1.    Heat the oven to 200C, 180C fan, 400F, gas 6. Toss the beetroot in half the oil, and scatter with half the thyme and a pinch of salt and pepper. Roast for 40 to 45 minutes until tender.

2.    Meanwhile, blanch the broad beans in boiling water for 2 to 3 minutes then drain and pod (they can be tough and bitter if they’re not podded). Mix the remaining oil and vinegar together and toss with beetroot, broad beans, spring onions, remaining thyme, leaves and feta.

Per serving: 400 calories, 23g fat (9g saturated), 31g carbohydrate

Make It Quick

You can roast the beetroot the day before to make this a super-quick supper – or even buy freshly cooked beetroot (not in vinegar). It’s also delicious with any goat’s cheese and some toasted walnuts.

Lamb kofta with tzatziki

Description: Lamb kofta with tzatziki

These lightly spiced are delicious with the cooling tzatziki dip and flatbreads.

Makes 15 to 20 kafta Easy/Prepare ahead/Freeze; Prep: 15 mins, plus chilling. Cook: 15 mins

For The Kofta

Ingredients

·         500g (1lb 2oz) minced lamb

·         1 onion, grated

·         1½tsp hot smoked paprika

·         1½tsp ground cumin

·         1tsp cinnamon

·         Small bunch coriander, roughly chopped

·         Small bunch mint leaves, roughly chopped

·         Zest 1 lemon

·         2tbsp oil

For The Tzatziki

Ingredients

·         1 cucumber, halved lengthways, deseeded and grated

·         200ml (7fl oz) natural yogurt

·         Small bunch mint leaves, picked and roughly chopped

·         3 spring onions, finely chopped.

·         1 fat garlic clove, crushed juice ½ lemon

·         2tsp extra virgin olive oil

Directions

1.    To make the kofta, mix the kofta ingredients (not the oil) plus 1tsp salt and some freshly ground black pepper. Fry off a small piece and taste it once cooked through to check the seasoning. Shape into small, slightly flattened sausage shapes about half the size of your palm. Cover and chill for 30 minutes. You can freeze at this stage; thaw out before cooking.

2.    Heat the oven to 180C, 160C fan, 350F, gas 4. Heat the oil in a frying pan and fry the kofta in batches for 2 minutes on each side until browned. Transfer to a baking sheet and cook in the oven for 10 minutes or until cooked through.

3.    To make the tzatziki, mix 1tsp salt into the cucumber and leave in a sieve to get rid of excess water. In a small bowl, mix together the remaining ingredients (not the oil), then squeeze as much liquid out of the cucumber as possible. Stir the cucumber through the tzatziki and drizzle with the oil.

Serve with

The kofta and some flatbreads. Per kofta: 98-74 calories, 7-5g fat (2.5-2g saturated), 2-1.5g carbohydrate.

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